1 medium ripe avocado, peeled and pitted (TKAK: this is being used for guacamole so will need it to be soft enough to mash)

2 tablespoons lime juice

2 tablespoons finely chopped onion

1 tablespoon chopped seeded jalapeno pepper

1/8 teaspoon salt

24 cooked medium shrimp, peeled and deveined (TKAK if frozen please place in fridge to thaw)

Directions

Crab Cakes

(Eggs should always be beaten: either lightly beaten in the ingredients or beaten in the method.)

In a large/ small bowl, combine the first eight ingredients. Fold in crab. ... In a (large / small) skillet over medium-high heat, cook crab cakes in oil in batches for x-x minutes on each side or until golden brown.

Loose batter

Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes.

With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a (large / small) skillet over medium-high heat, cook seafood cakes in oil in batches for x-x minutes on each side or until golden brown.

Loose batter, breaded before cooking

Cover and refrigerate for at least 2 hours. Place bread crumbs in a shallow bowl. Drop 1/4 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty. Repeat with remaining mixture. In a (large / small) nonstick skillet over medium-high heat, cook patties in oil in batches for x-x minutes on each side or until golden brown.

1 medium ripe avocado, peeled and pitted (TKAK: this is being used for guacamole so will need it to be soft enough to mash)

2 tablespoons lime juice

2 tablespoons finely chopped onion

1 tablespoon chopped seeded jalapeno pepper

1/8 teaspoon salt

24 cooked medium shrimp, peeled and deveined (TKAK if frozen please place in fridge to thaw)

Crab Cakes

(Eggs should always be beaten: either lightly beaten in the ingredients or beaten in the method.)

In a large/ small bowl, combine the first eight ingredients. Fold in crab. ... In a (large / small) skillet over medium-high heat, cook crab cakes in oil in batches for x-x minutes on each side or until golden brown.

Loose batter

Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes.

With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a (large / small) skillet over medium-high heat, cook seafood cakes in oil in batches for x-x minutes on each side or until golden brown.

Loose batter, breaded before cooking

Cover and refrigerate for at least 2 hours. Place bread crumbs in a shallow bowl. Drop 1/4 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty. Repeat with remaining mixture. In a (large / small) nonstick skillet over medium-high heat, cook patties in oil in batches for x-x minutes on each side or until golden brown.

Reviews forCorn Cakes with Shrimp & Guacamole

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Metrocookbookdivany User ID: 6837772239432

Reviewed Dec. 14, 2015

"This was an easy, quick weeknight dinner that won raves from hubby. Will become part of the rotation. Topped mine with some leftover cranberry salsa, also on this site. Did not make the guac bc I was out of avocados. Will try it next time."